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Vegan Strawberry Sugar Cookies Recipe

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4 from 2 reviews

These vegan strawberry sugar cookies are a delightful twist on classic sugar cookies, infused with fresh strawberry puree for natural color and flavor. Soft, sweet, and beautifully pink, they are perfect for a charming dessert or snack. Made without eggs or dairy, they are suitable for vegans and use simple, wholesome ingredients to create irresistibly tender cookies.

Ingredients

Strawberry Reduction

  • 3 cups (360g) strawberries (fresh or frozen)
  • 1 cup (200g) granulated sugar

Cookie Dough

  • 2/3 cup (150g) vegan butter (room temperature)
  • 1 teaspoon vanilla extract (optional)
  • 1/4 – 1 teaspoon pink food coloring (or red food coloring, as needed)
  • 2 1/4 cups (280g) all-purpose plain flour
  • 1 teaspoon baking soda
  • Pinch of salt (if using unsalted butter)
  • 1/4 cup (50g) granulated sugar (for coating)

Instructions

  1. Make the strawberry reduction: Optionally blend or puree the strawberries using a stick blender or food processor until you have about 1 1/2 cups of strawberry puree. If you skip blending, you will have small chunks of strawberries in your cookies.
  2. Cook the strawberry puree: Transfer the strawberry puree (or whole strawberries with a splash of water) to a large pot or saucepan over medium heat. Cook while stirring occasionally or switch to high heat stirring constantly to prevent burning. Cook for 15-30 minutes until the mixture reduces to about 120g (heaped 1/3 cup) and thickens to a paste-like consistency similar to tomato paste. Allow to cool completely.
  3. Prepare for baking: Preheat your oven to 180°C (350°F). Line 2 to 3 baking sheets with parchment paper to prevent sticking.
  4. Make the cookie dough: In a large bowl, beat together the sugar and vegan butter until smooth and well combined. Add the cooled strawberry puree, vanilla extract (if using), and food coloring; continue to beat until fully incorporated.
  5. Combine dry ingredients: Add flour, baking soda, and salt (if needed) to the wet mixture. Beat until just combined, avoiding overmixing. The dough should be soft and tacky but not overly sticky. If it feels too sticky, cover and refrigerate the dough for 10-20 minutes to firm up.
  6. Form cookies: Using a small cookie scoop or spoon, portion the dough into approximately 20 balls, about 2 tablespoons (38g) each.
  7. Coat the dough balls: Place the 1/4 cup (50g) granulated sugar in a small bowl. Roll each dough ball in the sugar to coat evenly.
  8. Arrange for baking: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow for spreading. For thinner, chewier cookies, gently flatten each ball slightly.
  9. Bake the cookies: Bake in the preheated oven for 13-15 minutes or until the edges look cooked but the centers remain soft. Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes.
  10. Cool and store: Transfer the cookies to a cooling rack to cool completely. Enjoy warm or at room temperature. Store the cookies in an airtight container at room temperature for up to 5 days, refrigerate for up to 10 days, or freeze for up to 1 month.

Notes

  • Pureeing the strawberries yields a more uniform pink color and texture; skipping blending results in small strawberry chunks in the cookies.
  • Food coloring intensity can be adjusted; expect some color fading during baking.
  • Use salted or unsalted vegan butter but adjust salt amount accordingly if using salted.
  • For thicker cookies, do not flatten dough balls before baking; for chewier, thinner cookies, flatten slightly.
  • Cooling on the baking sheet helps cookies set without breaking.

Find it online: https://bitezly.com/vegan-strawberry-sugar-cookies-recipe/